Koorka Mezhukupuratti (Sautéed Chinese Potato)

Koorka, as it is called in Kerala, is a well known tuber.

BRIEF DESCRIPTION OF KOORKA ( Courtesy:http://ecocrop.fao.org)Its a tuber from a herb that is a creeper, has succulent stems and aromatic leaves.It produces tubers in clusters at the base of the stems. The tubers are round, dark brown or black and aromatic.
USES The tubers are used in the same way as potatoes.
GROWING PERIOD Annual herb, tubers may be harvested 120-180 days from planting.
COMMON NAMES Sudan potato, Madagascar potato, Hausa potato, Koorkan kizhangu, Kentang dwaja, Ratala, Country-potato.
FURTHER INFO Native to tropical Africa, possible Ethiopia. Also cultivated in South East Asia,like Kerala in India.


Heres a pic of Koorka Plantation.

It is a part of a typical Kerala household meal and is very tasty. I was very glad to find a bag at a local grocery store here. So heres how I served it at home.....



Things you will need:

Koorka/Chinese Potato - 1 lb; washed thoroughly,peeled,cut into bite size pieces
Red Whole chillies- 3 or 4
Onion- 1 medium size;diced
Curry Leaves
Turmeric powder- 1tsp
Red Chilli powder-1 tsp
Salt to taste
Mustard Seeds- 1 tsp
Green Chillies- 3 or 4 ; slit in half lengthwise
Oil- 2 tbsp

Preparation Method:

Heat oil in a pan.
Add mustard seeds and wait till they splutter.
Now add onion , green chillies,curry leaves and red whole chillies.
Once onion is brown in color,add turmeric powder and red chilli powder until the raw smell is gone.

Now add koorka,salt and cook covered in low-medium heat for 5 mins.Stir occassionally.
Make sure there is no water content in the pan.
Do a taste test and add salt if necessary.

Sautéed Chinese Potato or 'Koorka Mezhukupuratti' can now be served with steamed rice and Sambhar or Mambazha Pulissery.